- 1 kilo bamboo/razor clams
- 2 tablespoons canola oil, or any mildly flavored vegetable oil
- 6 cloves garlic, peeled and finely chopped
- 2 red onions, peeled and sliced
- 1 thumb-sized piece of ginger, peeled and sliced
- 1 tablespoon hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 3 teaspoons honey
- 5 spring onions, sliced
- 1 bunch of cilantro, leaves picked
- Optional: bird’s eye chili or siling labuyo, or chili oil…if you like a little heat!
- Soak your clams in cool, clean water for a couple of hours (or more), changing the water 2-3 times until water is clear. Scrub any impurities off the shells.
- In a small bowl, mix together the hoisin, soy sauce, mirin, oyster sauce, sesame oil, honey, and chili (if using) until thoroughly combined. Set aside.
- Heat a large skillet on medium-high heat. When the pan is hot, add the oil, swirling to coat the bottom of the pan.
- Add the garlic, onions, and ginger to the pan and sauté until the onions are soft and translucent. Add the clams to the pan and toss until coated in all the garlicky, gingery oil and soft onions. Add the sauce and toss until evenly distributed amongst the clams. Cover the pan and cook until the clams have opened up. This won’t take long…under 5 minutes most likely.
- When the clams are done, take the pan of the heat, strew with the spring onions and cilantro, toss, and serve immediately.
Source: 80's Breakfast
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